Ingredients
Scale
- 1 1/2 Tablespoons olive oil
- 2 – 6 cloves of garlic, peeled & chopped
- 3/4 cup chopped zucchini
- 2 Tablespoons chopped onion
- 2 bell peppers, chopped
- 2 fairy tale eggplant, chopped
- 1 pint of tomato sauce
- 1 pint of canned tomatoes, crushed, with juices
- 1/2 teaspoon salt
- About 3 Tablespoons chopped fresh herbs (I used basil, oregano & a bit of rosemary)
Instructions
- Heat a medium saucepan over medium heat, then add the olive oil, garlic, zucchini, onion and bell pepper and sautee for a few minutes or until the onion is translucent and the zucchini is tender.
- Add the eggplant and cook for a few minutes longer until the eggplant is tender too.
- Stir in the tomato sauce, tomatoes, salt and herbs. Cover, reduce heat to medium low, and cook, stirring occasionally, for about 20 minutes to let all the flavors mingle well.
- Serve over hot pasta with some grated cheese on top, garnished with fresh oregano or basil.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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